Lunchbreak: Gluten free recipes

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Sheryl Goldstein

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Flourless Chocolate Cake
Serves 12

3 cups canned chickpeas (garbanzo beans), drained and rinsed
1 1/2 cups semisweet chocolate chips
4 eggs
1 teaspoon baking powder
2/3 cup raw white sugar
4 Tablespoons unsalted butter
1/2 teaspoon vanilla
pinch salt
1/2 teaspoon grated orange rind
non-stick spray
(optional) 1 Tablespoon cocoa powder
confectioners’ sugar

Colander, small microwave safe bowl, food processor, 10 inch round cake pan, sifter or small toothed colander

Preheat oven to 350 degrees. Grease cake pan with non-stick spray. Dust pan with cocoa powder, if desired. Melt chocolate chip in microwave safe bowl for 1 minute at 50% power.  Stir and continue cooking for another minute at 50% power, or until the chocolate is melted. Place the chickpeas and eggs into the food processor and blend until smooth.  Add the baking powder, sugar, butter, vanilla, salt and orange rind into bowl and pulse until the mixture is combined. Pour in the melted chocolate and blend until smooth. Pour batter into prepared cake pan. Bake for 40 minutes.  Cool in pan on wire rack for 15 minutes. Loosen sides of cake and invert onto serving plate. Using sifter or colander, dust with confectioners’ sugar just before serving.

Chickpea Salad
Serves 6

1 8–ounce can organic chickpeas
1/4 cup chopped red onion
2 Tablespoons finely chopped carrots
1/4 cup chopped tomatoes
2 Tablespoons chopped parsley
1/4 teaspoon cumin
1/4 teaspoon salt
pinch cayenne pepper
2 Tablespoons red wine vinegar
4 Tablespoons olive oil

Place chickpeas in a colander and rinse under cold water until the water runs clear. In large bowl, mix together the chickpeas, onion, carrots, tomatoes, parsley, cumin, salt and cayenne pepper. Stir in the red wine vinegar. Slowly add the olive oil and stir until all the ingredients are evenly dressed.
Can be made ahead of time and refrigerated.

Chickpea and Kale Stew

1 cup water
1 bunch kale
2 Tablespoons olive oil
1 cup chopped onions
2 Tablespoons chopped garlic
1 cup chopped plum tomatoes
1/8 teaspoon saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground coriander
1/4 teaspoon cumin
pinch ground cloves
2 15-ounce cans chickpeas
1/2 teaspoon salt
2 Tablespoons lemon juice
3 Tablespoons chopped cilantro

Bring water to boil in skillet and add kale. Toss over high heat until wilted. Drain and chop kale. Set aside. In cleaned skillet, add olive oil and heat on medium heat. Add onions, garlic, and tomatoes and cook for 5 minutes on moderately high heat. Add saffron, paprika, coriander, cumin, and cloves to pan, and cook 2 minutes. Add chickpeas and their liquid to the skillet and bring to boil. Add kale and salt. Continue cooking over medium heat for 10 minutes. Add lemon juice and cilantro. Cook until blended.
Serves 4 as main dish, 8 as a side

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